Preparation

1. Dry and season brisket with salt and pepper and lightly dredge in Wondra. Heat oil in a 5-7 quart pressure cooker over high heat. When hot add brisket and brown on both sides. Adjust heat to medium high or medium if necessary. Add tomato sauce, broth, vinegar, Worcestershire sauce, garlic, thyme and bay leaf.

2. Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure. Cook for 1 hour and shut off heat and let pressure release naturally. About 15-20 minutes. Open lid, and add sliced onions and carrots. Lock lid in place and bring to high pressure. Maintain high pressure and cook for 6 minutes. Shut off heat and quick pressure release.

3. Remove meat and vegetables and transfer to a plate and cover with foil. Discard bay leaf from sauce and reduce sauce until thickened over medium high heat. Season to taste.

4. Slice brisket against the grain and serve with vegetables. Pour the sauce over the meat and serve with mashed potatoes. Sprinkle with parsley.